Sunday ribs...NOT fall-off-the-bone.

epcotisbest · July 2016

So I prefer ribs that have a bit of bite to them. I think fall-off-the-bone is too tender for me. I prefer a firmer texture and these hit the mark. I did a 2-1-1. With the second step, instead of tightly wrapping the ribs in foil, I just tented the ribs, with the foil open on the bottom, wrapped around the top. Never took the ribs off the grate, just took the foil and wrapped it over the ribs by hand.
This worked well. The ribs had a good semi-firm texture to them. Very edible.
Served with a simple salad and my wife fried some sweet potato patties. Not real sure if they have an actual name, just some sweet potatoes, mashed with some butter, a bit of flour and milk added then dropped into hot oil in the cast iron. We just call them tater patties when we make them with regular potatoes, so maybe sweet tater patties this time.

Image: https://us.v-cdn.net/5017260/uploads/editor/mk/rlqk7t23ir14.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ij/1kxlbzpjmdow.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/d3/f0r27she6ckj.jpg

Eggdicted_Dawgfan · July 2016

Those look awesome! I've got some on now. I'm hoping they turn out even close to those.

johnnyp · July 2016

They looks great and I bet they Tasted even better.

if you like a firmer texture, consider skipping the wrap stage. I moved away from wrapping ribs a few cooks ago and won't be going back

Hub · July 2016

I've always believed the meat should pull off the bone cleanly, but never fall off the bone. It's similar to a good freestone peach in the way it easily pulls away from the seed, but certainly doesn't fall off of it. I've never understood the fascination with the whole "fall of the bone" thing.

Sunday ribs...NOT fall-off-the-bone.

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